A Juicy wheat beer with distinct esters of banana. El Dorado hops deliver pineapple and mango flavours giving this beer a truly fruit bowl aroma and taste.
Golden Wheat Fresh Wort or Hazey McHaze Fresh Wort
300g Caramalt grain
300g Oats (omit if using the Hazey McHaze Fresh Wort)
30g SuperAlpha / Dr Rudy Hops (10 min boil)
30g SuperAlpha / Dr Rudy Hops (0 min)
60g El Dorado (Dry Hop)
Weihenstephan (WY3068) MJ M20 or Saf WB-40
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
3. Bring grain wort (liquid) to the boil and simmer 30g of SuperAlpha hops in a boiling bag.
4. After 10 minutes, turn off the heat, add 30g SuperAlpha hops and allow to steep for 10 minutes.
5. Remove hop sock and pour wort into the fermenter. Add the fresh wort.
6. Top up with chilled and tap water to 20L at 25°C and stir vigorously for 5 minutes.
7. Add yeast, seal fermenter and ferment in cool conditions at 25c to elicit banana esters.
8. On day 4 of fermentation, place 60g of El Dorado hops in a sanitised hop sock and hang in fermenter.
(If kegging, hang the hop sock in the keg after transferring the beer from the fermenter). Complete fermentation as normal.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.